The Christmas issue

Our December issue is out now, featuring Paul Carmichael's recipes for a Caribbean Christmas, silly season cocktails and more.

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Chilled recipes for summer

When the mercury is rising, step away from the oven. These recipes are either raw, chilled or frozen and will cool you down in a snap.

Decadent chocolate dessert recipes for Christmas

13 of our most decadent chocolate recipes to indulge guests with this Christmas.

What the GT team is cooking on Christmas Day

We don't do things by halves in the Gourmet office. These are the recipes we'll be cooking on the big day.

Sydney's best dishes 2016

For our 50th anniversary issue in 2016, we scoured Australia asking two questions: What dishes are making waves right now? What flavours will take us into the next half-century? Sydney provided 16 answers.

Paul Carmichael's great cake

"Great cake, also known in Barbados as black cake or rum cake, is a variation of British Christmas cake that's smashed with rum and falernum syrup," says Momofuku Seiobo chef Paul Carmichael. "This festive cake varies from household to household but they all have two things in common: tons of dried fruit and rum. It's a cake that should be started at least a month out so the fruit can marinate in the booze. Start this recipe up to five weeks ahead to macerate the fruit and baste the cake."

Summer feta recipes

Whether in a fresh salad or seasonal seafood dish, feta's creamy tang can be used to add interest to a variety of summer dishes.

Mango recipes

Nothing says summer like mangoes. Go beyond the criss-cross cuts - bake a mango-filled meringue loaf with lime mascarpone, start off the day with a sweet coconut quinoa pudding with sticky mango, or toss it through a spicy warm weather Thai salad.

Shark Bay Wild Scampi Caviar

Bright blue scampi roe is popping up on menus across Australia. Here's why it's so special.

Best meat for winter roasting

Anthony Puharich

Anthony Puharich

'Tis the season to be roasting; how about something new to stick in the oven this Sunday?

Ask your butcher to prepare a whole point-end piece of rump, which will be tender, juicy and full of flavour.

Short-rib on the bone can also be roasted to great effect.

I think neck of pork can come up as beautifully as belly, and the French were onto something when they used the top or thick end of a fillet of beef to create the mighty Chateaubriand.

If it's lamb you're thinking, but you want to try something other than leg or shoulder, ask your butcher to trim, tie and roll a short saddle.

For something that's reasonably priced, meanwhile, try a nice shoulder of veal, often sold as veal blade.

If you're confident in the kitchen, why not try roasting something from the range of delicious and interesting seasonal game birds that are now widely available in Australia? You could be talking pheasant or guinea fowl, partridge or pigeon. I'm partial to a good-sized free-range duck, too. They offer interesting textures and flavours that will challenge and please the family at the same time.

+ Got a question for our experts? Email us at askgourmet@bauer-media.com.au. For more advice from our Ask the Experts team, check out our How-To section.

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